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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 06-15-2007, 12:29 PM   #1
D.F. Expat
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Question Suckling pig

Ok, with all this talk going around about whole hogs etc, I think I wanna try my luck with a suckling pig, I know a place here local where I can get one, anything special I should know before starting this? Should I have them prepare it a certain way? What kind of temps do you run it up to? Any tips as to how to not ruin the loins in the process? Was considering injecting with ice water or similar on the loins to slow the cook down some. Any and all advice is appreciated.

John
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Unread 06-15-2007, 03:36 PM   #2
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Nobody likes little piggies???
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Unread 06-15-2007, 05:06 PM   #3
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I love little piggies. Thanks soo much for coming over we have to do it again soon. My wife loves your butt hahahahaaha. So I might be calling you for some tech tips. Talk to you soon.
Frank the tank
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Unread 06-15-2007, 05:11 PM   #4
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Quote:
Originally Posted by azfireman View Post
My wife loves your butt hahahahaaha.
Frank the tank
lmao, bro I just totaly sprayed water all over my monitor and this loan I am working on! Now I have to print it all out again!
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Unread 06-16-2007, 07:46 AM   #5
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recently did a 60 lb. pig. Splayed it open, and rubbed the whole thing down with a good rub. Layed it flat over indirect coals for about four hours, turning once at the last half hour. Came out excellant.
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Unread 06-16-2007, 08:58 AM   #6
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Thx, what temps do you bring it up to ?
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Unread 06-18-2007, 01:15 PM   #7
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Anybody? Anybody? Bueller?
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Unread 06-18-2007, 05:53 PM   #8
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Sorry guy, I got nothing on whole piggies. Maybe when I finally get a job I will buy a la caja china and start doing them.
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Unread 06-18-2007, 05:57 PM   #9
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Quote:
Originally Posted by Smokin Newbie View Post
Anybody? Anybody? Bueller?
Patience----

We have several whole hog cookers here, but not many!

May take them a bit to find this and respond.

TIM
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Unread 06-18-2007, 06:14 PM   #10
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Still learning this whole patience thing, between the 6 month old and the smoker it has been a crash course though!
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Unread 06-19-2007, 03:27 AM   #11
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Quote:
Originally Posted by Smokin Newbie View Post
Thx, what temps do you bring it up to ?

The shoulder is what you want to watch that takes the longest to cook. Never done that small of one or done one that was laid flat, always rotated (keeps juices running inside)
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